Cured Or Smoked Salmon Appetizer Platter

• 8 ounces baby purple, red and/or yellow potatoes
• 8 ounces sliced cured or smoked wild Alaskan salmon, lox or gravlax (see Tips)
• 1/2 medium red onion, halved and thinly sliced
• 1 cup thinly sliced English cucumber
• 1 cup thinly sliced radishes
• 1/2 cup sliced cherry tomatoes
• 2 large hard-boiled eggs (see Tips), peeled and sliced
• 8 teaspoons wild salmon roe (caviar)
• 8 teaspoons capers, rinsed
• 1 lemon, cut into 8 wedges
• 1 tablespoon chopped fresh dill, plus dill sprigs for garnish
• Freshly ground pepper to taste

1. 1.Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until just tender, 4 to 5 minutes. Spread on a plate or clean cutting board in a single layer until cool.
2. 2.Arrange salmon, the potatoes, onion, cucumber, radishes, tomatoes, eggs, roe, capers and lemon wedges on a platter (or platters). Sprinkle with chopped dill and pepper. Garnish with fresh dill sprigs, if desired.
3. Nutrition
4. Per serving : 98 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 88 mg Cholesterol; 7 g Carbohydrates; 9 g Protein; 1 g Fiber; 338 mg Sodium; 249 mg Potassium
5. 1/2 Carbohydrate Serving
6. Exchanges: 1/2 vegetable, 1/2 lean meat
7. Tips & Notes
8. Make Ahead Tip: Steam potatoes and let stand at room temperature for up to 3 hours; assemble platter(s) and let stand at room temperature for up to 2 hours.

baby purple, salmon, red onion, cherry tomatoes, eggs, wild salmon, capers, fresh dill, ground pepper

Taken from www.epicurious.com/recipes/member/views/cured-or-smoked-salmon-appetizer-platter-52572411 (may not work)